1/4-1/3 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) cans sweetened condensed milk…
8 ounces sour cream
1/4 cup lemon juice
1 (21 ounce) cans cherry pie filling ( or blueberry pie filling)
Preheat oven to 350 degrees F (oven rack set to lowest bottom position).
Grease an 8 x 8-inch square baking dish.
In the baking dish melt the butter inside the oven.
Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust.
Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside.
In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice.
Spread evenly over the crumb/crust.
Spoon the pie filling evenly over the cream layer (don’t worry if it sinks a bit, it will all bake together).
Bake on lowest oven rack for 25-30 minutes, or until set (don’t over bake).
Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight)